A delightful vegetable dish to serve with plain grilled steaks, Tomates Farcies au Riz (toh-maht fahr-sec oh ree) may also be served as a first course.
6 large tomatoes, halved crosswise
12 tablespoons olive oil
1 small onion, finely chopped garlic clove, crushed small green pepper, white pith removed, seeded and finely chopped
2 ½ oz. cooked long-grain rice
8 black olives, stoned and finely chopped
2 teaspoon dried oregano
1 ½ teaspoon salt
1 teaspoon black pepper
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Scoop out the flesh from the tomato halves and place it in a small bowl. Arrange the tomato shells in a medium-sized ovenproof casserole and set aside.
In a small frying-pan, heat 1 table-spoon of the oil over moderate heat. When the oil is hot, add the onion, garlic and green pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Stir in the reserved tomato flesh, the rice, olives, orcgano,- salt and pepper and continue cooking, stirring constantly, for 3 minutes or until the mixture is thoroughly combined and heated through.
Remove the pan from the heat and, using a teaspoon, carefully stuff each tomato half with equal amounts of the mixture.
Using the teaspoon, dribble a little of the remaining oil over each tomato half and place the casserole in the oven. Bake for 20 minutes.
Remove the casserole from the oven and serve immediately.